ANDREA'S FOCACCIA

INGREDIENTS​
  • 1 tin cherry tomatoes
  • Anchovies, to garnish
  • Colavita Premium Italian Extra Virgin Olive Oil, to drizzle
DOUGH
  • 1kg Caputo ‘Cuoco’ (Red) Flour
  • 750mls water (room temperature)
  • 1 tbsp sea salt
  • 1 tbsp Colavita Premium Italian Extra Virgin Olive Oil
  • 1 tbsp sugar
  • 5g fresh yeast
WHAT TO DO
  1. In a large bowl add the water. Add in half of the flour, and then rub the yeast into the flour and then add the sugar. Add in the remaining flour and mix until combined. Two minutes later, add the salt, mix for 2 minutes and then add in the olive oil. Keep mixing until the dough is shiny and it comes together.
  2. Turn Dough onto a clean surface, knead with your hands until smooth and elastic. This can take up to 20 minutes.
  3. Then divide the dough into 300g portions and roll each portion into an oval shape. Cover and set aside. Let the dough rest for 8 - 10 hours. A long proving time will ensure the dough is lighter and easier to digest.
  4. Preheat your oven to 250°C
  5. Once the dough has doubled in size place on a lightly floured bench, stretch the dough by hand. Push down roughly on top of the dough with your fingers to create lots of rough dips and wells – this will give you a great texture later on. Ensure that you don’t press all the way through to the base.
  6. Place the focaccia dough on a tray with baking paper. Now you are ready to add your toppings.
  7. Spread the tomato sauce evenly over the focaccia base.
  8. Bake for 5 - 6 minutes.
  9. Once baked, top with anchovies, oregano, and basil, then drizzle with some extra virgin olive oil.
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